How Much Flavor You Get from Ginger Depends on How You Cut It

There are the ingredients that wax and wane in the kitchen. The ingredients that somehow find themselves in every meal or are left to collect cobwebs in the corner of cabinets and grow soft in the back of the fridge. But not ginger — never ginger. This rhizome, often described as a root, is often used in my kitchen as a way to bring heat to a dish without reaching for a pepper — I just have to be sure to reach for the right one.

Source: Need to Kick Up Your Dish? Reach for (Mature) Ginger

Curious about how much vitamin K ginger has?  Know that you can use the peels to make tea

Freeze it. When you need it, grind it. The first thing you’ll notice is that the stringy part is no longer stringy and grinds right off. The second thing you’ll notice is that you’ll have fresh tasting ginger even when you keep it in the freezer for months. After more than half a year, there’s still no freezer burn or shriveled up ginger.

Advertisements